Laura's Quick Slow Cooker Turkey Chili

666 Reviews 17 Pics
  • Prep

    15 m
  • Cook

    4 h
  • Ready In

    4 h 15 m
Recipe by  LauraKKH

“This is an easy chili recipe that you can throw in the slow cooker and forget about all day. Great topped with Cheddar cheese, crushed corn chips, and a dollop of sour cream.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Heat the oil in a skillet over medium heat. Place turkey in the skillet, and cook until evenly brown; drain.
  2. Coat the inside of a slow cooker with cooking spray, and mix in turkey, tomato soup, kidney beans, black beans and onion. Season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice and salt.
  3. Cover, and cook 8 hours on Low or 4 hours on High.

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Reviews (666)

Rate This Recipe
Heather
874

Heather

EXCELLENT! This will be a regular on my recipe rotation. I took the recommendations from many of the other comments: - 1 can chopped tomatoes with chiles in place of one can of soup - 1 can white beans instead of red kidney (I don't like the red ones) - 1 can of corn (great addition and adds color!) - 1 (4oz) can green chiles - 1/2 can extra water - I cooked the onion with the meat I browned the onion and meat the night before and put measured out the spices into a bowl. In the morning, it took less than 10 minutes to throw it all together and go. My husband had 3 bowls! Thanks for the great recipe.

QUIRKYIQ
529

QUIRKYIQ

This is a great base for a slow cooker turkey chili. If you omit the red pepper flakes and replace one can of the tomato soup with a can of tomatoes with green chilis, this recipe is VERY kid friendly. When I want a more spicy version (I love spicy food!), I only add between 1/4 and 1/2 teaspoons of the red pepper flakes. An entire teaspoon simmering all day in a slow cooker will blow out your sinuses! In addition to the black beans, I also used both dark and light red kidney beans to make it more festive. This recipe is a keeper in my recipe box. Thanks!

Erin
321

Erin

This is great chili! I made two pots two cold days in a row! I followed the recommendations of other reviewers: I used one can of diced tomatoes with green chilis in place of one can of tomato soup. I cut the chili powder in half (it was still spicy!), added a bit of water, and added jalepenos. Yum!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 276 cal
  • 14%
  • Fat
  • 7.6 g
  • 12%
  • Carbs
  • 32.8 g
  • 11%
  • Protein
  • 21.2 g
  • 42%
  • Cholesterol
  • 42 mg
  • 14%
  • Sodium
  • 547 mg
  • 22%

Based on a 2,000 calorie diet

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